Dining in Ethiopia is characterized by the ritual of breaking injera and eating from the same plate (Mesob), signifying the bonds of loyalty and friendship. The quintessence of those bonds is often demonstrated in the form of gursha -- that is, the placing of food in the mouth of another diner from one's own hand. Injera, the traditional bread, is part of every entree. It is a large crepe/pancake upon which the various stew-like dishes are served. The traditional way of eating is with the fingers, which is in itself a delicate art. In this manner, a bite-sized piece of injera is broken off to pick up a mouthful of the chosen dish. Our dishes are characterized by the variety of spices used to give them their exotic taste. Watt, which is a stew-like dish, comes in a variety of forms -- beef, lamb, chicken, and vegetables. These range from hotly spiced (with berbere -- a typical Ethiopian red pepper) to very mild. The more delicately seasoned watts are called "alicha," which contain no berbere. Nitter Kebbeh, a specially prepared butter, is a key ingredient used to give these dishes their exotic flavor. Vegetarian dishes are also a staple of our cuisine, especially during Lent, a period of fifty-five days before Easter, Ethiopian Orthodox Christians are prohibited from eating all meat and meat by-products such as milk, cheese, and butter. Yet the variety of watts and other dishes made of lentils, peas, and other vegetables are just as exotic and tasty as those containing meats.

Menu

All items served with two vegetables and Injera (an Ethiopian bread rich in iron,which is made from teff, a cereal grain unique to Ethiopia.)

YEDORO WATT (Poulet)

A drumstick and thigh cooked to tenderness in a hot and thick berbere sauce, and served in Ethiopian style with a hard boiled egg.

 

YEDORO ALICHA

A mild version of Yedoro Watt. A drumstick and thigh cooked to tenderness in a mild ginger, honey wine sauce, simmered and served Ethiopian style with a hard boiled egg.

 

YEBEG TIBBS

Tender chopped lamb sauteed to perfection with onion, green chili, seasoned butter and herbs.

 

KITFO ( Tartare )

Freshly minced, very lean tender chopped prime beef seasoned with special butter and "mitmita". (Kitfo is served either raw like steak tartar, or "lebleb" which is very rare).

 

TIBBS WOT (YEBEG)

Lamb simmered in a red pepper sauce, seasoned with ginger root, garlic and cardamon.

 

KAY WATT

Very lean chopped beef, simmerd in garlic, onions, fresh ginger, with hot and thick berbere sauce.

 

ZILZIL TIBS

Strips of tender beef sauted with onions, exotic herbs and berbere.

 

MINCHETABISH

Finely chopped beef shmered in onion sauce berbere, seasoned with garlic, ginger root and cardamom.

 

GORED GORED

Lean beef tenderloin marinated in "awaze" sauce and butter. Gored Gored is served raw or very rare.

 

LALIBELA SPECIAL (SPECIALTY COMBO )

Combinations of the above speciality dishes. Meat Combination A serving of three Ethiopian specialties: Yebeg Watt, Kay Watt, and Yedoro Watt. For One ___For Two ___

VEGETERIAN DISHES

GREEN SALAD Romaine lettuce, onions and peppers with the house dressing.

BEVERAGE

Sodas, Coca Cola, Sprite and Ginger flavored, Lemon Flavored soft drinks,Imported Beers, Domestic Beers ,House Wines Red, White, Rose, and Tej (Ethiopian Honey Wine) By the Glass ( birile ) Half Carafe Full Carafe

***Drink prices increase during entertainment. ***

At week end nights traditional Coffee Ceremony For groups or individuals is served Free!

Cofee ceremony

A bit about 'ETHIOPIAN COFFEE'

The Origin of coffee plantation came from a place called Keffa, is a province of Ethiopia where the coffee palntation grows. That is how the name COFFEE is originated.The traditional Ethiopian coffee ceremony is given by Ethiopian hostesses to their guests, and is a time for friends and family to share their thoughts, feelings and spirit. Visitors to Lalibela Ethiopian Restaurant are always treated as guests, and groups of one to five can share in this ceremony. After your meal, recline on pillows and inhale the rich aroma of frankincense while your hostess hand roasts and grinds the beans. Enjoy conversation or relax in silence as you sip the sweet strong coffee. Many Ethiopians prefer their coffee with salt or with clarified butter. Please let us know if this is your preference........

About 'Lalibela' - the historic place

Lalibela is a small friendly town in the middle of the Ethiopian highlands at an altitude of 2700m.They say it's the 8th world wonder. Once called Roha and the capital of the Zagwe Dynasty which ruled over Ethiopia from the 10th century to the mid- 13th century. It was King Lalibela who build the 13 rock-hewn churches. Like more episodes in the history of this wonderful country, there are a lot of legends about it. One is that his older brother poisoned him and during a three days sleep he was brought to heaven, where he was shown a city of rock-hewn churches which he replicated. Others say that he went into exile to Jerusalem and got a vision to create a new Jerusalem. And so it is. A small gorge is called The River Jordan and there is the tomb of Abraham. In one of the churches is a pillar covered with cotton.A monck insists to had a dream in which he saw Christ kissing it. According to the moncks, the all abouts of this world (past, present and future ) is carved into it. The churches are connected to each other by small passages and tunnels. During the celebrations of St Michael, and in Bete Michael the clergy sang for 24 hours in his honour. You can click here to have a closer look at these rock-hewn churches at Lalibela.

Our Address

Lalibela Ethiopian Restaurant is situated in Fribourg, Switzerland. It is Just in the walking distance from the main train station in the direction of Av. du Midi 7,1700 Fribourg.

*If you are new to the city just click here to have a good look on the exact area.

How to prepare INJERA

Ingera is made from a cereal grain that is unique known as Tef. Though t'ef is unique to ethiopia it is diverse in color and habitat. Tef is a member of the grass genus eragrostis or lovegrass. T'ef will grow in many areas it is not an easy crop to farm. One problem in particular is that the weight of the grain bends the stem to the ground. Almost all Ethiopians depend on Tef Ingera, as a staple of their diet. Tef is nutritional miracle food. It contains two to three times the iron of wheat or barley. The calcium, potassium and other essential minerals are also many times what would be found in an equal amount of other grains. Tef has 14% protein, 3% fat and 81% complex carbohydrate. Tef is the only grain to have symbiotic yeast. Like grapes, the yeast is on the grain so no yeast is added in the preparation of ingera.

Tef is milled to flour and made into batter. the batter is allowed to sit so the yeast can become active. When the batter is ready it is poured on a large flat oven and allowed to cook. This process is much harder than it sounds and it is recommended buying from an Ethiopian Market or at our Restaurant.

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As for our restaurant, we sincerely appreciate your patronage, and please do not hesitate to ask any of us for help with our menu. Enjoy your dining.

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